Back to Recipes

Pear Cardamom Upside-down Cake

Desserts, Low Phosphorus, Low Potassium, Low Protein, Low Sodium

Ingredients

Based on 8 servings per recipe.

  • 4 Pears (European or Asian)
  • 1/2 cup sugar
  • 1/4 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons low sodium baking powder
  • 2 teaspoons ground cardamom
  • 2/3 cup unsalted butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup milk

Preparation

  1. Heat oven to 350 degrees.
  2. Peel pears, core and quarter.
  3. Melt 1/4 cup butter in large, nonstick fry pan.
  4. Stir in 1/2 cup sugar.
  5. Put pears, cut side down, into sugar mixture.
  6. Cover and cook on low to medium heat about 15 minutes, checking regularly to avoid burning, until sugar begins to turn brown and caramelize.
  7. Meanwhile, with an electric mixer or food processor, beat 2/3 cup butter and 3/4 cup sugar until light and fluffy.
  8. Mix in egg and vanilla, then add milk.
  9. Mix flour with baking powder and cardamom.
  10. Fold into egg mixture with spatula, till just combined.
  11. Move pears into a glass 8-9″ round cake pan, with caramel sauce, leaving cut sides of pears down.
  12. Spoon batter evenly over pears.
  13. Some pears may stick up a bit, this is fine.
  14. Bake in middle of oven until golden brown, about 20-25 minutes.
  15. Cool cake about 5 minutes.
  16. Run a knife around cake or muffin cup edges.
  17. Put a plate over the pan and flip over.
  18. Let it sit a few minutes, cake should release onto plate.

About This Recipe

A twist on the traditional pineapple upside-down cake, this recipe combines delicate pear flavors and Indian spices.

More recipes like this


Roasted Chicken with Figs


Dinner, Holidays, High Potassium, High Protein

High Protein Bread


Breads, Low Phosphorus, Low Potassium, High Protein

Spicy Salt Substitute


Sauces, Low Phosphorus, Low Potassium, Low Protein